Slow Cooker Red Wine Pot Roast
This hearty, rich, melt-in-your mouth slow cooker pot roast recipe is going to be your HERO this holiday season; it’s already mine!
Servings Prep Time
6people 25minutes
Cook Time
8.5hours
Servings Prep Time
6people 25minutes
Cook Time
8.5hours
Ingredients
Instructions
  1. Add two tablespoons of olive oil to a large pan over medium-high heat. Coat the seasoned chuck roast in flour, shaking off any extra [a ziploc bag is a very easy way to do this]. Once hot, place the chuck roast in the pan. Let sear until a deep golden-brown, about 10 minutes. Flip and repeat. Remove from heat and set aside.
  2. Add the butter to the pan. Once melted, whisk in the 1/4 cup of flour, tomato paste, and dijon mustard. Cook until the flour has been absorbed, about 30 seconds to 1 minute.
  3. Deglaze the pan with the red wine, whisking quickly. Add the beef broth and Worcestershire sauce. Let simmer until it begins to thicken, about five minutes.
  4. To the slow cooker, add the onion, celery, carrots, parsnips, garlic, bay leaves, sage, thyme, rosemary, oregano, beef bouillon, salt, and pepper. Add the chuck roast, and pour the gravy over top. Place the lid on the slow cooker, and cook on low for 8 hours, stirring once every few hours if possible. After 8 hours, discard the bay leaves.
  5. Mix together the cornstarch and water. Slowly stir the mixture into the slow cooker until you’ve reached your desired consistency. Season to taste with salt and pepper.
  6. Serve over egg noodles, and EAT!
Recipe Notes

Our wine choice: the 2014 Snoqualmie Red Blend: comprised of Cabernet (68%) and Merlot (32%), this full-bodied is bursting with dark berry flavors, spice, dark chocolate, and a touch of smoke. A beautiful red to serve (and cook!) with this pot roast. Cheers!

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 Slow Cooker Red Wine Pot Roast
This hearty, rich, melt-in-your mouth slow cooker pot roast recipe is going to be your HERO this holiday season; it's already mine!
Slow Cooker Red Wine Pot Roast
Prep Time 25 minutes
Cook Time 8.5 hours
Servings
people
Ingredients
Prep Time 25 minutes
Cook Time 8.5 hours
Servings
people
Ingredients
Slow Cooker Red Wine Pot Roast
Instructions
  1. Add two tablespoons of olive oil to a large pan over medium-high heat. Coat the seasoned chuck roast in flour, shaking off any extra [a ziploc bag is a very easy way to do this]. Once hot, place the chuck roast in the pan. Let sear until a deep golden-brown, about 10 minutes. Flip and repeat. Remove from heat and set aside.
  2. Add the butter to the pan. Once melted, whisk in the 1/4 cup of flour, tomato paste, and dijon mustard. Cook until the flour has been absorbed, about 30 seconds to 1 minute.
  3. Deglaze the pan with the red wine, whisking quickly. Add the beef broth and Worcestershire sauce. Let simmer until it begins to thicken, about five minutes.
  4. To the slow cooker, add the onion, celery, carrots, parsnips, garlic, bay leaves, sage, thyme, rosemary, oregano, beef bouillon, salt, and pepper. Add the chuck roast, and pour the gravy over top. Place the lid on the slow cooker, and cook on low for 8 hours, stirring once every few hours if possible. After 8 hours, discard the bay leaves.
  5. Mix together the cornstarch and water. Slowly stir the mixture into the slow cooker until you've reached your desired consistency. Season to taste with salt and pepper.
  6. Serve over egg noodles, and EAT!
Recipe Notes

Our wine choice: the 2014 Snoqualmie Red Blend: comprised of Cabernet (68%) and Merlot (32%), this full-bodied is bursting with dark berry flavors, spice, dark chocolate, and a touch of smoke. A beautiful red to serve (and cook!) with this pot roast. Cheers!

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